2 tsps canola oil
1 onion, chopped
2 cloves garlic, minced
1 lb ground chicken
1 red pepper, chopped
2 stalks celery, sliced
5 tsps chili powder
1 tsp ground cumin
3/4 tsp salt
1/2 tsp dried oregano
1/4 tsp EACH hot pepper flakes and black pepper
1 can crushed tomatoes (796 mL)
1 can black beans (570 mL), rinsed and drained
2 cups kernel corn (fresh, frozen or canned)
1/4 cup chopped fresh parsley (optional)
In a large skillet heat oil over medium heat, cook onion and garlic until onion is soft.
Add chicken and stir cook, breaking up the lumps, until the chicken is no longer pink.
Stir in red pepper, celery, spices, tomatoes and black beans. Bring to a boil; reduce heat, cover and simmer for 20 minutes.
Stir in corn and simmer, uncovered, for 10 minutes.
Stir in parsley. Serve with salad, and crusty bread or corn bread.
Tip 1: This recipe can be doubled or tripled. It freezes very well.
Tip 2: Slow cooker version – cook onion, garlic and ground chicken as described above. Place in a slow cooker and stir in red pepper, celery, spices, tomatoes, black beans and corn. Cook on high for 5 hours or on low for 8. Stir in parsley just before serving.
Tip 3: Use this chili to make enchiladas or Tamale Pie.